Mix the cheeses and stalks with the salt and paprika. I do this in the bowl I will serve in so that the remaining cheese gives a little creaminess to the hot mushrooms.

Place a teaspoonful of the mixture in the centre of each of the wonton wrappers.

Brush a little water around the edge of the wrappers then fold the wontons to form triangles and press the edges together. Make sure no air is trapped in the parcels as it will cause them to explode when frying.

Heat the oil in a small skillet or saucepan until the surface is rippling.

Fry the parcelss two at a time, turning them after about thirty seconds. This allows the oil to stay hot and keeps the won tons crispy.

Place the fried parcels aside but don’t cover them as this will make them soggy.

Chop the mushrooms and parsley roughly.

When all the parcels have been fried place the mushrooms in the oil and grate the garlic over them.

When the mushrooms have absorbed the oil pour in the wine or vinegar and cook for a further thirty seconds.

Stir the parsley leaves through the mushrooms then serve them topped with the crispy wonton parcels.